Chef de partie Cold Kitchen

Accor; Medina; On-site; SAR 20,000 - 40,000; Full time

Job summary

Join a forward-thinking company where culinary excellence meets modern luxury. As a key member of the kitchen team, you will coordinate vital functions in the cold section, ensuring the highest quality of food production while training and motivating your team. This role offers the opportunity to thrive in a fast-paced environment, where attention to detail and teamwork are paramount. With a landmark location in Madinah, you will be part of a vibrant culinary experience that blends local culture with exceptional service. If you are passionate about food and eager to grow in your career, this is the perfect opportunity for you.

Qualifications

• Minimum one year experience in a similar role is an advantage.
• Ability to work well under pressure in a fast-paced environment.

Responsibilities

• Coordinates functions within the cold section of the kitchen department.
• Ensures quality levels of food production and cleanliness.
• Trains staff on machinery and equipment usage.

Skills

Culinary Skills

Teamwork

Attention to Detail

Multicultural Awareness

Presentation Skills

Education

Diploma in Culinary

Job description

معلومات عن الشركة

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

وصف الوظيفة

• Coordinates functions and other activities within the cold section at the Kitchen Department and with other F&B department heads and supervisors.
• Assists the Executive Chef in controlling on a day-to-day basis the following:
• Quality levels of production and representation of all food items produced.
• Cleanliness, sanitation, and hygiene in the cold section of kitchen department.
• Ensures maximum performance in above tasks.
• Assist the Executive Chef in the production, preparation, and presentation of all food items, to ensure highest quality at all times.
• Ensures the quality of all products produced in his section.
• Trains staff on proper use of machinery and equipment and cleaning of it.
• Train and motivate all his subordinates.
• Establishes and maintains effective employee relations.
• Check’s function sheets and sees to it that all food items for banquets and special functions are prepared on time and meet quality and quantity standards.
• Take proper inventory of foodstuff in his section.
• Prepares on a daily basis food requisition as assigned.
• Ensures adequate supply of raw materials by checking stock levels daily and preparing details for requisitions of supplies in cooperation with the Senior Sous Chef for the Executive Chef’s approval.
• Checks all meat, poultry, and fish received for quality standards.
• Control cost by maintaining adequate inventory of food and keeping wastage to minimum.

المؤهلات

• Diploma or Certificate in Culinary and a minimum of at least one year in the same role is an advantage.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively and collectively as part of a team.
• Service-oriented with an eye for details.
• Multicultural awareness and ability to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Ability to work independently and have good initiative in a dynamic environment.

معلومات إضافية

Your Team And Working Environment

• Sofitel Shahd Al-Madinah boasts a landmark location in the center of Madinah, a short walk from the northern entrance of the Al-Masjid an-Nabawi. The property features 469 keys, including the most luxurious suite in Madinah, two- and three-bedroom suites, three dining outlets, an executive lounge, two meeting rooms, and a fitness center with a gym, stand out as a beacon of modern luxury and French savoir-faire, blending the brand’s unique sense of joie de vivre with the very best of the local.